Hubungan Riwayat Atopi pada Orang Tua dengan Kejadian Alergi Makanan pada Siswa Kelas 4-6 SD Maitreyawira Deli Serdang

Abstract

Background. Atopy refers to an inherited tendency to produce immunoglobulin E (IgE) antibodies in response to small amounts of common environmental proteins such as pollen, house dust mite, pollution, and food allergens. The presence of atopy in an individual is associated with an increased risk of developing one or more atopic diseases refers to the genetic tendency to develop allergic diseases such as allergic rhinitis, asthma and atopic dermatitis (eczema). Atopy is typically associated with heightened immune responses to common allergens, especially inhaled allergens and food allergens. Food allergy is the result of numerous genetic and environmental factors, resulting in a lack or loss of tolerance to certain foods. Foods can cause different clinical manifestations and are one of the crucial issues in children because food was needed for the growth and development of children. Cow’s milk, egg, soy, wheat, tree nut, peanut, fish, and shellfish are critical allergens in childhood. Children with both atopic parents have a 50% risk of developing atopic diseases. Children were more likely to develop food allergies as the number of atopic conditions for parents increased, especially in those who had a parental history of food allergy. Parental history of atopy is a risk factor that may play a significant role in food allergy development. Atopic disease is predominantly Th2 cells which are critical for IgE production. Infants who developed atopy fail to make the Th2 to Th1 transition. Objective. This study aimed to determine the association between parental history of atopy with the incidence of food allergies in fourth to sixth graders of Maitreyawira Deli Serdang elementary school students. Methods. This study was an analytical study with a cross-sectional design. Subjects were several parents and children in fourth to sixth graders elementary school students who were taken randomly and had met the inclusion and exclusion criteria. The sampling technique used stratified random sampling. Data was obtained by filling out the Predictors of Food Sensitization in Children and Adults Across Europe questionnaires. The collected data were then analyzed using the SPSS statistical software. Results. Eighty parents and fourth to sixth-graders students participated; 35,0% were parents and sixth-grader students. Symptoms of allergic rhinitis had found in fathers and mothers of 9 people each (11,25%) and children were 7 people (8,75%). Dermatitis atopic symptoms in fathers as many as 6 people (7,5%), in mothers and children every 7 people (8,75%). The prevalence of asthma was higher in children (3,75%) compared to fathers (2,5%) and mothers (1,25%). Food allergies were the most common in children (36,25%) together with both parents and children who had seafood allergies as the main trigger for food allergies. From the test results, it had found that there was a significant relationship between parental history of atopy with children history of atopy (p₌0,000), between parental history of atopy and food allergies in children (p=0,001 in father, p=0,000 in mother), and between food allergy in parents with food allergy in children (p₌0,000). Conclusion. Parental history of atopy is significantly associated with food allergies in fourth to sixth-graders students.